One-Pan Baked Tomato Macaroni: The Easiest Rustic Dinner You’ll Ever Make

One-Pan Baked Tomato Macaroni: The Easiest Rustic Dinner You’ll Ever Make

Some of the best meals come together with almost no effort at all, and this baked tomato macaroni is living proof. With just a handful of pantry staples — elbow macaroni, canned diced tomatoes, broth, and cheese — you can pull together a hearty, satisfying dinner that practically makes itself in the oven. No boiling pasta separately, no making a sauce from scratch. Just layer everything in a glass casserole dish and let the magic happen.

This is the kind of recipe that feels like a warm hug on a weeknight. It’s budget-friendly, family-approved, and surprisingly hands-off. If you’ve never tried baking raw pasta directly in the dish, get ready to be converted.

Ingredients

• 2 cups dry elbow macaroni (uncooked)
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 2 cups chicken or vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded mozzarella or cheddar cheese
• Fresh parsley or basil for garnish (optional)

Method

1. Preheat your oven to 375°F (190°C). Lightly grease a large glass casserole dish with a little cooking spray or olive oil.
2. Pour the dry, uncooked elbow macaroni into the casserole dish and spread it out in an even layer across the bottom.
3. Open both cans of diced tomatoes and pour them directly over the raw macaroni, juices and all. The liquid is essential — it’s what cooks the pasta as it bakes.
4. Pour the broth evenly over the tomatoes and macaroni. Give everything a gentle stir right in the dish to distribute the liquid.
5. Sprinkle in the garlic powder, onion powder, salt, and black pepper. Give it one more gentle stir to combine the seasonings throughout.
6. Cover the dish tightly with aluminum foil and bake for 45 minutes.
7. Remove the foil and check that the pasta is tender and most of the liquid has been absorbed. Scatter the shredded cheese evenly over the top.
8. Return the dish to the oven uncovered for another 10 to 15 minutes, or until the cheese is melted, bubbly, and just starting to turn golden at the edges.
9. Let the dish rest for about 5 minutes before serving. Garnish with fresh parsley or basil if desired and serve straight from the casserole dish.

Tips for the Best Results

Make sure you use a deep enough casserole dish so the liquid doesn’t bubble over during baking. A 9×13 inch glass baking dish works perfectly. Also, resist the urge to lift the foil too early — keeping it covered traps the steam that cooks the pasta through. If your pasta still seems a little firm after 45 minutes, simply cover it back up and bake for another 5 to 10 minutes before adding the cheese.

Make It Your Own

This recipe is incredibly versatile. You can stir in cooked ground beef or Italian sausage before baking for a heartier version. A handful of baby spinach tucked in before the cheese adds a nutritious green element. Prefer a little heat? A pinch of red pepper flakes works wonderfully alongside the tomatoes. However you choose to make it, this simple baked macaroni is destined to become a regular rotation meal in your home.